The biggest affirmation of food is undoubtedly the word "delicious" spoken with different accents.

Comfort people who come home at night with food and accept joy and sadness. In Japan, izakaya in the midnight food store is warm and introverted; In China, it is a series of barbecue stalls of life, which are heroic and flamboyant. All the ups and downs are hidden in it, and all the flavors of life can be seen here.

The second season of "A String of Life" has been broadcast, and it is still a familiar street and mouth-watering fireworks. In order to explore the characteristics of kebabs in different regions of China with data, we crawled the dishes recommended by users of 13733 1 barbecue shops in 2328 cities and counties, and classified them according to seven regions in China.

Northwest China: Wild and pure strung into a string of red willows.

The beef and mutton kebabs in the northwest are the enlightenment of the national barbecue, and kebabs in most parts of the country occupy the first place in the recommendation list. Xinjiang barbecue, now the most famous string that can be killed and roasted, is vigorous and pure, and the flavor of Xinjiang red willow branches is overflowing.

Crayfish, spicy and fried clams and edamame are also good barbecue partners that people in many parts of the country must order.

Although it is not on the list, "spicy instant noodles" is a special barbecue side dish in Ningxia. Stir-fried with various seasonings and peppers, plus soft instant noodles, the taste is strong enough. The word "spicy explosion" also frequently appears in the names of shops in northwest China. In addition, store names such as "Jianghu" and "Brothers" also highlight the game features of the northwest barbecue.

Northeast China: It's summer with wine and meat.

Beer kebab is a must-have item in summer in Northeast China. Northeasters are generally not picky eaters. Vegetables can be eaten raw and everything can be barbecued. This can be seen in the names of barbecue shops in the northeast. From "roast sheep" to "pigeons" to "big meat" and "seafood", everything is available. Compared with other regions, kidneys, chicken feet and chicken racks are more popular in Northeast China.

The sizzling crucian carp from northeast Jilin is slightly spicy, crispy and mellow. Although it is not on the list, it ranks high and is worth a try.

The barbecue in Jinzhou, Liaoning Province is the best endorsement of the "exquisite" northeast barbecue. "Jinzhou Barbecue" has its own Baidu Encyclopedia entry, and Jinzhou strings pay attention to "dipping, brushing, spreading, baking, turning and pressing" and more than a dozen small seasonings.

Side dishes, such as spicy fried clams and cucumber slices, are also popular in Northeast China.

North China: All rivers run into the sea, learning from others.

North China barbecue combines the barbecue characteristics of many regions, and people are more tolerant. "Other" seafood such as Wangjing Xiaoyao and oysters are widely praised. The name of the store is a collection of place names in many areas. It is worth mentioning that "Northeast" and "Xinjiang" are all over the country outside their local areas, which shows that their barbecue names are widely spread.

In addition, the people in North China are also hungry, so it is very important to have a full meal. Instant noodles in side dishes and bread slices in barbecues rank high.

Huadong: The immortal barbecue we missed in those years.

East China, located on the eastern coast, prefers oysters and squid. Moreover, although there are no more characteristics in ingredients than others, East China is definitely the most hidden area for "barbecue beading".

Zibo can not only string strings, but also use garlic paste and spicy sauce to wipe cakes; Jinan is dubbed by locals as "supporting GDP"; By barbecue "; Xuzhou barbecue is full of Chili and oil. After eating it, everything will be lovely and worth it. ...

South China: Don't worry about anything else. Let's put the oysters on the table.

Roasted oysters, which originated in Zhanjiang, Guangdong Province, are popular in barbecue stalls all over the country. Guangdong people have high requirements for seafood, and it is their pursuit to keep the ingredients delicious. Original oysters need not be added with vermicelli and garlic, which is an invincible food. In South China, oysters have surpassed mutton kebabs and become the top 1 in the hearts of barbecue diners.

Among the side dishes, the delicate and tender fried snail is more popular with southerners than the spicy fried clam that people like best.

Huazhong: You can dominate with butter, but there are more delicious things.

The barbecue in central China is represented by Hunan, and the small strings in western Hunan are exquisitely preserved, one by one. Yueyang Baked Butter, the most distinctive, dominates the barbecue rivers and lakes in Hunan. When the butter is gently bitten, the oil will burst into fragrance. When it is combined with Hunan pepper, it is delicious.

In Hubei, when crayfish meet a barbecue, they become roasted shrimp balls. Oil and honey seeped into the lobster shell, leaving an endless aftertaste.

Hunan people who love wordy powder also have a soft spot for rice noodles. You can eat barbecue without peanuts and edamame, but you must have a bite of fried rice noodles and lard mixed powder.

Southwest: Sichuan and Chongqing have brain flowers, and Yunnan and Guizhou have tofu.

Southwest barbecue is mainly small strings, which are divided into Sichuan, Chongqing and Yunnan-Guizhou.

Sichuan and Chongqing schools are rich and colorful, and Yibin's "Baba Shao" is spread all over the country, burning fast and spicy; "Treasure Food City" Leshan's grilled fish fillet with fish bone soup is a must; As long as you have seen a string of life, you will never forget Xichang's pig nose tendon.

Braised brain flower is a typical representative of Chongqing barbecue. The spicy taste masks the fishy smell, arouses all the sweetness, is fresh and spicy, and melts in the mouth.

Yunnan-Guizhou barbecue can cure you of all kinds of picky, multi-ethnic style, diverse tastes and diverse seasonings. "Zhaotong kebab" and "Jianshui roasted tofu" are both famous brands of food.

Yunnan people adhere to the basic principle of dipping water in barbecue, and use more than a dozen spices to prepare different flavors of dipping water, which is a perfect match with the special tofu. Pepper and broken ears are the soul of Yunnan-Guizhou barbecue, which is enough to make local people feel uneasy.

Where is the best barbecue in China? Maybe there will never be a conclusion, because every barbecue carries not only delicious food, but also memories.

Because with the growth of age, we have tasted thousands of flavors of human beings, but when we were young, in a string of mutton smashed at the barbecue stall downstairs, in an empty beer bottle in the food stall at the entrance of the university-

Pretend to be the most unforgettable one.